Gourmet Marshmallows

Use this base recipe to make marshmallows for parties or homemade holiday gifts. Different flavors can be added to make a variety.

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Ingredients

Yields:
12

1/4 c.
confectioners' sugar

1/4 c.
cornstarch

vegetable oil

2
envelope unflavored gelatin

1 1/2 c.
granulated sugar

c.
light corn syrup

Peppermint Marshmallows

1 tsp.
mint extract

Chocolate Marshmallows

6 tbsp.
cocoa

1/4 c.
cocoa

3 tbsp.
hot water

Lavender Marshmallows

1 c.
water

2 tbsp.
lavender

Coffee Marshmallows

6 tbsp.
instant espresso

1 c.
boiling water

Directions

Prep Time:
0:40

Total Time:
0:55

In a small bowl, sift together confectioners' sugar and cornstarch; set aside. Brush the bottom and sides of an 8-inch-square baking pan with vegetable oil. Cut an 8- by 12-inch sheet of parchment and fit into pan so that it covers bottom and 2 sides. Brush parchment with oil, and coat parchment and pan with half of the confectioners' sugar mixture. Set aside.

Fill a large bowl with 1/2 cup cool water and sprinkle with gelatin; set aside. In a medium pot fitted with a candy thermometer, combine granulated sugar, corn syrup, and 1/2 cup water; bring to a boil over high heat. Reduce heat to medium and cook until mixture reaches 240 degrees F, 7 to 10 minutes. Remove from heat and set aside.

Using an electric mixer, beat reserved gelatin mixture on low for about 30 seconds, then pour in reserved sugar–corn syrup mixture in a slow, steady stream down side of bowl. Increase mixer speed to high and beat until very thick, ribbony, and doubled in volume, 12 to 15 minutes.

Invert marshmallow onto a dry surface and discard parchment. Using a clean, dry pastry brush, dust excess confectioners' sugar from the top of the marshmallow onto work surface. Dust a knife in confectioners' sugar from the work surface, then cut the marshmallow into twelve 1 3/4-inch squares (you'll have a bit extra). Dip the cut edges in the excess confectioners' sugar mixture on the work surface. To package, divide 1 batch among 4 bags, placing 3 marshmallows in each bag. Repeat with batches of the other variations.

Chocolate Marshmallows: Before beginning steps above: In a small bowl, mix together 6 tablespoons cocoa and hot water until a smooth paste forms; set aside. In Step 1, sift 1/4 cup cocoa with confectioners' sugar and cornstarch. In Step 3, beat reserved cocoa paste into reserved gelatin mixture before adding sugar mixture.

Lavender Marshmallows: Before beginning steps above: In a small saucepan over high heat, bring water and lavender to a boil. Set aside and let steep for 20 minutes. Strain and reserve liquid; discard lavender. In Step 2, substitute reserved lavender water in both instances where water is called for.

Coffee Marshmallows: Before beginning steps above: In a small bowl, dissolve instant espresso
in boiling water. Set aside to cool to room temperature. In Step 2, substitute reserved espresso in both instances where water is called for.

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